Course:
Dinner

Prep Time:
10 minutes

Cooking Time:
12 minutes

Servings:
4

Directions

Combine jam, vinegar, mustard, and ginger. Mix until smooth. Set aside ¾ cup (175 mL) for salad dressing. Butterfly pork tenderloin by cutting horizontally, not quite through. Open and lay flat. Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill (or broil 4-6″/10-15 cm from heat) for about 6 minutes per side, brushing with remaining peach mixture during last 2 minutes on each side. Meanwhile, toss greens, peach slices, cranberries, and onions. Divide among four plates. When tenderloin is done, remove to a cutting board. Tent loosely with foil; let rest 5 minutes. Carve into ½” (1.25 cm) slices. Arrange on top of greens on each plate. Drizzle with reserved peach dressing; sprinkle each serving with pecans and blue cheese if desired.